WILD BLUEBERRY-MAPLE PIE with nutty Cornmeal crumb

For the crumb- (makes about 2 cups)

1/2 cup brown sugar
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 cup hazelnuts or pecans (or a combo)
1/2 teaspoon salt
6 tablespoons cold butter, cut Into pieces

Whisk together the sugar, lemon, cinnamon, flour, cornmeal, nuts and salt. Add the butter, blending with your fingertips or a fork until the mixture resembles coarse crumbs. Chill until ready to assemble your pie.

For the pie-
1- nine inch pie shell, par-baked (check recipe index for classic pie pastry recipe)
1 & 1/2 pounds wild blueberries
3 tablespoons cornstarch
pinch kosher salt
1/2 cup maple syrup
juice and zest of 1 small lemon

Preheat the oven to 400 degrees F.

Place blueberries in a large bowl. In a small bowl, whisk together cornstarch, salt, maple syrup and lemon juice/zest. Pour the cornstarch mixture over the blueberries, coating the blueberries with the mixture. Scrape the filling into the par-baked pie shell, top with the cold crumb and place the pie on a parchment lined baking sheet. Bake for 15 minutes, reduce oven temp to 375 degrees. Bake an additional 40-50 minutes, covering the top of the pie with a sheet of parchment about halfway through. The pie should bubble around the edges and the crumb should be deeply golden when it's ready. Transfer to a rack to cool, about 3 hours, before slicing. (You can slice sooner but the slices will be more spoon-able than fork-able.)